Description
This vegetarian creamy orzo with butternut squash and spinach is a cozy, comforting dish that comes together in one pot. It’s rich, flavorful, and perfect for weeknight dinners or meal prep.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups butternut squash, peeled and diced
1 cup orzo pasta
3 cups vegetable broth
1/2 cup heavy cream (or coconut cream for vegan)
2 cups fresh spinach
1/2 cup grated Parmesan cheese (optional, omit for vegan)
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
1. Heat olive oil in a large skillet or pot over medium heat.
2. Add onion and garlic, sauté until fragrant and translucent.
3. Stir in diced butternut squash and cook for 5–7 minutes until it begins to soften.
4. Add the orzo pasta and toast for 1 minute, stirring constantly.
5. Pour in the vegetable broth, bring to a simmer, and cook until the orzo is al dente and the squash is tender, about 10 minutes.
6. Lower the heat and stir in cream, spinach, and Parmesan. Mix until spinach wilts and sauce is creamy.
7. Season with salt and pepper.
8. Serve warm, garnished with fresh parsley.
Notes
For extra protein, stir in chickpeas or white beans before adding spinach.
Make it vegan by using coconut cream and omitting Parmesan, or replace with nutritional yeast.
Pairs beautifully with a crisp green salad or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian, Dinner, Pasta
- Method: One-Pot, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg
Keywords: vegetarian orzo, creamy butternut squash pasta, spinach pasta, one pot orzo, fall comfort food